1 pkg. yeast
1 c. warm water
2 tbsp. sugar
1 tsp. baking soda
2 c. buttermilk
3/4 c. oil
6 c. self-rising flour

Dissolve yeast in warm water; mix with other ingredients and let stand 15 minutes.

Drop by tablespoon onto greased cookie sheet or bake in muffin tins filled 1/2 full. Can also be rolled into balls. Bake 375 degrees for approximately 20-25 minutes.

This dough will keep for 2 weeks in sealed tightly and kept in refrigerator.